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1. **Cook the Pasta Shells**:
Start by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions, usually about 9-11 minutes. Be careful not to overcook them, as they will be baked later. Once they’re al dente, drain and set aside to cool. You can toss the shells with a little olive oil to prevent them from sticking together.
2. **Prepare the Spinach Filling**:
While the pasta is cooking, heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped fresh spinach and sauté for 2-3 minutes until wilted. If using frozen spinach, just make sure it’s well-drained and chopped before adding to the pan. Remove from heat and let it cool slightly.
4. **Prepare the Marinara Sauce**:
In a separate bowl, combine the marinara sauce with the Italian seasoning and red pepper flakes (if using). This will be the perfect base for the stuffed shells and add a little extra flavor to complement the creamy spinach filling.
5. **Stuff the Shells**:
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Carefully stuff each cooked shell with a generous amount of the spinach and cheese filling, then place them in the baking dish, seam side down. Continue until all the shells are filled.
7. **Serve**:
Once the stuffed shells are finished baking, remove them from the oven and let them sit for a few minutes before serving. Garnish with fresh basil or extra Parmesan cheese if desired. Serve hot and enjoy!
– **Comforting and Hearty**: This dish has all the elements of comfort food—cheese, pasta, and a rich tomato sauce. The creamy spinach filling adds a nutritious twist without sacrificing any flavor.
– **Vegetarian-Friendly**: These stuffed shells are a great vegetarian option for anyone looking to enjoy a hearty, flavorful meal without meat. The spinach provides essential nutrients while keeping the dish light and healthy.
– **Perfect for Meal Prep**: Stuffed shells are an excellent dish to make in advance. You can prepare the shells and filling ahead of time, refrigerate them, and bake when ready to serve. They also freeze well, so you can make a double batch and save one for later.
– **Crowd-Pleaser**: Whether you’re feeding a family or hosting a dinner party, cheesy spinach stuffed shells are sure to be a hit. They’re easy to make in large batches and appeal to a wide range of tastes.
– **Customizable**: While this recipe uses spinach, you can swap it out for other vegetables like mushrooms, zucchini, or even roasted red peppers for a unique twist. You can also add more cheese or herbs based on your preferences.
– **Use Fresh Spinach for the Best Flavor**: Fresh spinach has a vibrant, slightly earthy taste that complements the creamy ricotta filling. If using frozen spinach, make sure to thoroughly drain and squeeze out any excess water to avoid a soggy filling.
– **Don’t Overstuff the Shells**: While it’s tempting to pack the shells to the brim, be sure not to overstuff them. A generous but not excessive amount of filling will help the shells bake more evenly and prevent them from falling apart.
– **Bake with Foil, Then Uncover**: Covering the dish with foil during the first half of baking ensures the shells stay moist and cook through. Uncovering it at the end allows the cheese to melt and bubble up for that perfect golden finish.
– **Garnish for Extra Flavor**: Fresh basil, a sprinkle of extra Parmesan, or even a drizzle of olive oil on top can elevate the flavors and add a little extra flair to your dish.
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